Put flour and salt in the bowl of a food processor. Cutthe butter, and shortening into the flour. Process afew seconds until the mixture resembles a coarsemeal. Drop by drop add the water, processing briefly.The whole process should take about 20 to 30seconds. Wrap and chill for an hour. Remove fromrefrigerator, and let stand 15 minutes before rolling.You can double this up for a top and bottom crust.​

Filling:

1 cup Sugar​

3 Tbsp. Corn Starch​

1 pint Strawberries​

1 12 oz. can 7−UP​

Whipped cream​

In a medium sized sauce pan combine sugar,​

cornstarch, and 7−UP until creamy. Cook over amedium to a medium high heat until the mixturebecomes thick. When this mixture becomes thick, coolto room temperature, and add a couple of drops of redfood coloring. Wash, and cut strawberries intoquarters, or smaller depending on how large they are.Sprinkle a teaspoon or two of sugar on thestrawberries, and place them into the shell. Pour thecooled 7−Up mixture over the strawberries. Allow this​